If using meat, place the beef and bones in a large soup pot.

Add the bay leaf, cloves, peppercorns, and 8 cups of water.

Bring to a boil, then reduce heat.

Skim off any scum that rises to the top.

Add salt to taste.

Simmer, covered, for 1 hour.

Remove the bones, and pour the liquid through a sieve into a clean soup pot.

Discard the bones, but save the marrow.

Cut the beef into 1-inch cubes, and return to the broth.

Heat the vegetable oil in a frying pan.

Saute the onion until translucent.

Transfer the sauteed onion to the broth.

Add the leeks, carrots, celery, potatoes, turnips, and cabbage, stirring after each addition.

Season with turmeric and saffron.

Bring the soup to a boil, then lower the heat.

Simmer, covered, for about 20 minutes, or until the potatoes are cooked.

Add the fava beans, and cook for 5 more minutes.

Adjust seasonings.

Sprinkle with parsley, and serve.